Classic Tangy Lemon Cheesecake

1. 1

   Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.

2. 2

   Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).

3. 3

   Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.

4. 4

   Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.

5. 5

   Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.

6. 6

   You can make two smaller pies and they freeze really well.

* Per serving · 4 servings · Values may vary.